This is a beautiful dish served with steamed asparagus alongside, and it’s also good presented over baked fish fillets. The shrimp can go further this way and serve more people.
YIELD: 4 servings, each with 4.5 grams of carbohydrates, a trace of fiber, and 27 grams of protein.
INGREDIENTS:
- 2 tablespoons butter
- 1 tablespoon finely chopped onion
- 1 clove garlic, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon white pepper
- 1 1/2 cups heavy cream
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons low-carb ketchup
- 1 pound cooked shrimp, peeled and deveined
- Fresh chopped chives for garnish (optional)
INSTRUCTIONS:
- Melt the butter in a medium saucepan, and saute the onion in it until tender, but not browned. Add the garlic, salt, and red and white peppers. Stir in the cream, Parmesan cheese, and low-carb ketchup.
- Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until the sauce thickens (15 to 20 minutes).
- Stir in the cooked shrimp. Move to a serving plate, and garnish with chopped chives, if using.
